Camping recipes

[RVwife]

Thought I'd start this thread so as not to hijack another where we started to sidetrack onto recipes.

Our favorite easy camp dessert is;

Camping Tiramisu

I do this first step at home and store in a small jar until I assemble the tiramisu on the morning of the day we plan to eat it.

Heat 1/3 cup water
Add 2 tsp instant espresso powder
Mix in 2 Tbsp Kahlua (this will bring the liquid to the 1/2 cup level
Save until ready to assemble

On the morning that I want to serve this for dessert, I do this:
Mix one 3.4 oz package of instant cheesecake flavored pudding with 2 cups milk in a lidded jar and shake until it starts to thicken (Variation: use instant white chocolate chip pudding, 2 cups water and 2/3 cup powdered milk. This was the original recipe from a backpacking site, but we "upgraded it a bit.)

In a 7x11 pan (I prefer glass) Put 6 lady fingers in the bottom. (You can use the soft sponge cake ones, but we have found we like the harder biscuit type we find in our grocery store's ethnic section. Keep their texture better.)
Drizzle half of the coffee mixture evenly over lady fingers.
Top with half the pudding.
Repeat layers - ladyfingers, coffee mix, pudding.
Garnish with dark chocolate savings if you like.
Cover with saran (or a lid is even better if your pan has one).
Refrigerate for several hours.

Servings: 4-6

I have 2 smaller 5x7ish pans, with snap-on lids, that I am going to make this in on our upcoming trip. Since it's just the 2 of us we'll keep that 2nd pan fresher for the next night.

Enjoy! Quick, easy, delicious.

[RVwife]

Here is another good one, although not a dessert

Grilled Cilantro Lime Chicken Skewers

Prep ahead:
Cut 2 pounds boneless, skinless chicken breast into cubes (about 1 -1 1/2 inch square)
Freeze in ziplock bag until cooking day.

Marinade:
1/4 cup lime juice, fresh squeezed. (I have used bottled juice, but the fresh is definitely better)
1/2 cup honey (you may have to warm a little to get it to run easily)
2 Tbsp soy sauce
1 Tbsp olive oil
2 cloves garlic, minced or pressed
1/2 cup cilantro, chopped. (Fresh is great, but we keep frozen from our garden in our freezer to use in the off season and it works just fine.)
1/2 tsp salt
1/4 tsp pepper
Mix all marinade ingredients together.
Set aside 1/4 cup marinade for basting when grilling.

Day before you are ready to use, thaw chicken in refrigerator (or quick thaw the chicken in the bag, in a bowl of hot water).

Pour remaining (all but that 1/4 cup set aside) marinade into bag with chicken, reseal tightly, mix around. Put in a bowl (good to catch drips if bag leaks) to marinate in the fridge for 3 - 8 hours.

Thread chicken onto skewers (we prefer metal, but you can use wood that has been soaked for 20-30 minutes) leaving an inch or two of space at each end for gripping skewer

Over medium high heat on grill or campfire, grill skewers. Spread saved marinade on uncooked side after about 3 minutes. Flip and finish cooking until done. Do not spread marinade on cooked side to avoid contamination between cooked and uncooked meat.

Makes 6 skewers

We enjoy this with rice pilaf and a salad or some grilled veggies and mushrooms.
It's on our menu for practically every trip.
Any leftover meat makes a great lunch the next day.

[RVwife]

We'll be trying 2 new recipes on our upcoming trip:

Dutch oven Chocolate Cherry Lava Cake
and
Foil packet Campfire Spinach Dip

If they turn out to be keepers, I'll post them too.

Now it's someone else turn to add to the potluck.

[Bob Denman]

I'm pretty much a "Get it off the griddle, before it catches fire!" kind of guy; but I will be watching this thread for more great ideas.
Thanks!

[standerson]

I used to do all our cooking in a dutch oven over wood fire or charcoal. This is our favorite.

1 box yellow cake mix
3 eggs
1/3 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple rings (10 slices), with juice
10 maraschino cherries

Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.

In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the cherry juice. Set aside.

Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved. Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.

Remove the lid and invert the cake onto a serving dish.

Which goes great with:

2 cups heavy whipping cream
½ cup sugar
1 tsp. vanilla
Pinch of salt
Rock salt or ice cream salt
Ice cubes
Two empty coffee cans—one big and one small
Duct tape

Directions:
1. Empty the coffee cans of their coffee and then wash the small one at least 18 times if you don’t want your ice cream to have a coffee scent. Though parents are likely to disagree, most kids, including mine, believe that coffee smells like feet.

2. Next, combine in a bowl the heavy whipping cream, vanilla, sugar and salt. This is for your run-of-the-mill vanilla ice cream. If you want to get fancy, you can add some pureed strawberries, mint extract, chocolate chips or whatever flavoring you’d like. (Want to get really fancy? Try this Cheesecake Strawberry Ice Cream.)

3. Pour this mixture into the small coffee can. I secured the lid with duct tape because I didn’t trust the thin plastic top to really hold on for 15-20 minutes of vigorous rolling.

4. Place the small coffee can inside the big one and surround it with layers of ice and scoops of rock salt or ice cream salt. These big chunks of salt lower the freezing temperature of your ice and help solidify the ice cream mixture more quickly … in theory. You’re probably going to want to duct tape the lid on the big coffee can as well, for obvious reasons.

Salt does more than make great ice cream. Make every dish gourmet with this salty guide.

5. Next, find a comfy spot on the ground—outside might be best in case of spillage, or inside and not on a favorite or expensive rug. Begin rolling the can back and forth between you and other hungry members of your family or neighborhood kids with nothing to do. All the instructions online will make you believe this liquid will turn to soft-serve in 15-20 minutes.

[MJC62]

Originally Posted by standerson

I used to do all our cooking in a dutch oven over wood fire or charcoal. This is our favorite.

1 box yellow cake mix
3 eggs
1/3 cup vegetable oil
1/4 cup butter
1/2 cup brown sugar
1 can sliced pineapple rings (10 slices), with juice
10 maraschino cherries

Preheat a 12" Dutch oven with about 8 coals underneath and 18 on top.

In a mixing bowl or gallon-size storage bag, combine dry cake mix, eggs, oil and pineapple juice. Stir until lumps are gone. If more liquid is needed, use a bit of the cherry juice. Set aside.

Melt butter and brown sugar in preheated Dutch oven, stirring until sugar is dissolved. Place the pineapple rings evenly in the oven. Place a cherry inside each ring. Pour cake batter evenly over the rings. Return heated lid to the oven and bake about 35 minutes or until the cake is done in the center. The cake will shrink away from the sides a bit when done.

Remove the lid and invert the cake onto a serving dish.

Which goes great with:

2 cups heavy whipping cream
½ cup sugar
1 tsp. vanilla
Pinch of salt
Rock salt or ice cream salt
Ice cubes
Two empty coffee cans—one big and one small
Duct tape

Directions:
1. Empty the coffee cans of their coffee and then wash the small one at least 18 times if you don’t want your ice cream to have a coffee scent. Though parents are likely to disagree, most kids, including mine, believe that coffee smells like feet.

2. Next, combine in a bowl the heavy whipping cream, vanilla, sugar and salt. This is for your run-of-the-mill vanilla ice cream. If you want to get fancy, you can add some pureed strawberries, mint extract, chocolate chips or whatever flavoring you’d like. (Want to get really fancy? Try this Cheesecake Strawberry Ice Cream.)

3. Pour this mixture into the small coffee can. I secured the lid with duct tape because I didn’t trust the thin plastic top to really hold on for 15-20 minutes of vigorous rolling.

4. Place the small coffee can inside the big one and surround it with layers of ice and scoops of rock salt or ice cream salt. These big chunks of salt lower the freezing temperature of your ice and help solidify the ice cream mixture more quickly … in theory. You’re probably going to want to duct tape the lid on the big coffee can as well, for obvious reasons.

Salt does more than make great ice cream. Make every dish gourmet with this salty guide.

5. Next, find a comfy spot on the ground—outside might be best in case of spillage, or inside and not on a favorite or expensive rug. Begin rolling the can back and forth between you and other hungry members of your family or neighborhood kids with nothing to do. All the instructions online will make you believe this liquid will turn to soft-serve in 15-20 minutes.

I may have to dig out the Dutch oven that sounds tasty!

[MJC62]

Anyone have one of those 'Pudgy Pie or sandwich makers?
This ones easy and doesn't require any skills.
One can of apple or cherry pie filling.
1) Brown sugar
2)loaf of cinnamon raisin bread,
3)stick of soft butter.
4)Butter 1 side on of 2 slices cinnamon bread
5)put each slice butter side down in Pudgy pie maker
6)dollup the pie filling onto the bread and sprinkle with brown sugar.
7)Close up pie iron and stick over fire turning occasionally till cinnamon bread is browned
8)Eat over paper plate being careful not to burn your mug!
Repeat steps 4 through 8 as required

[standerson]

Originally Posted by MJC62

Anyone have one of those 'Pudgy Pie or sandwich makers?
This ones easy and doesn't require any of skills.
One can of apple or cherry pie filling.
1) Brown sugar
2)loaf of cinnamon raisin bread,
3)stick of soft butter.
4)Butter 1 side on of 2 slices cinnamon bread
5)put each slice butter side down in Pudgy pie maker
6)dollup the pie filling onto the bread and sprinkle with brown sugar.
7)Close up pie iron and stick over fire turning occasionally till cinnamon bread is browned
8)Eat over paper plate being careful not to burn your mug!
Repeat steps 4 through 8 as required

Still have the pie iron from when I was a kid.

[Lambchop]

Originally Posted by Bob Denman

I'm pretty much a "Get it off the griddle, before it catches fire!" kind of guy; but I will be watching this thread for more great ideas.
Thanks!

Love the Pink Floyd quote. One of my favorite bands of all time.

[Bob Denman]

Thanks! They were probably the most psychedelic band to survive the Seventies.

[Lt Keefer]

Knock off the horns and run it by the grill is the only recipe we have for camping trips.

[MJC62]

Originally Posted by Lt Keefer

Knock off the horns and run it by the grill is the only recipe we have for camping trips.

We prefer it isn't mooing either...

[Bob Denman]

It never hurts to also wipe off it's butt...

[standerson]

Originally Posted by Bob Denman

It never hurts to also wipe off it's butt...

Fire will take care of any "dirty" places.

[Bob Denman]

Yes: it sure will!

[The_Breeze]

My line is pull the horns, shave the butt. Steak tartar.

Tomato, tomoto...

[Lt Keefer]

Originally Posted by Bob Denman

It never hurts to also wipe off it's butt...

A buddy mine used to say that, "knock off his horns, wipe his butt and send him my way".

[Bob Denman]

I like great food; but I'm also not the least bit fussy...
Anything from steak tartar; to a flaming hunk of dead anything: works for me.
(With enough hot sauce and ketchup!)
I'm going to be all over that ice cream recipe!

[standerson]

Originally Posted by Bob Denman

I like great food; but I'm also not the least bit fussy...
Anything from steak tartar; to a flaming hunk of dead anything: works for me.
(With enough hot sauce and ketchup!)
I'm going to be all over that ice cream recipe!

[PictureTheSouth]

Most complicated meal we've done on the road (so far) was last fall for an Oktoberfest feel - jaegerschnitzle, spatzle, apfel tart. Dessert tart was straight from Aldi's and warmed in the oven. Spatzle noodles cooked on the RV range. Schnitzle and mushroom gravy done in cast-iron on outdoor grill. Of course we had some decent Pilsner and Reisling to wash it all down.